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Persimmon Pudding

Certainly! Here’s a classic recipe for Persimmon Pudding:


  • 2 cups ripe persimmon pulp
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (walnuts or pecans), optional
  • Whipped cream or vanilla ice cream, for serving (optional)


1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized oven-safe dish.

2. In a large mixing bowl, combine the ripe persimmon pulp and baking soda. The baking soda helps neutralize any astringency in the persimmons. Let this mixture sit for about 5-10 minutes.

3. In another bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.

4. Add the milk, eggs, and melted butter to the persimmon mixture. Stir until well combined.

5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just incorporated. If using nuts, fold them into the batter.

6. Pour the batter into the prepared baking dish.

7. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

8. Once the pudding is done, remove it from the oven and let it cool slightly before serving.

9. Serve the persimmon pudding warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

  • Persimmon pudding has a comforting, custard-like texture and a delightful fruity flavor. It’s a popular dessert, especially in regions where persimmons are abundant. Enjoy this delicious treat during the persimmon season, and savor the unique taste of ripe persimmons in a delightful dessert form!

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